5.07.2011

From the photo archives, our Passover lamb. This was the first time mypurchased piece of meat really looked like part of an animal. It couldhave been gross, it was not. I got this boneless leg roast from PratherRanch's farmers market stand. Prather Ranch sources great meat fromfarms in CA and OR, and their staff will swear by their products. (I'vealso been reading so much about farming and meat production that Ifelt really responsible being able to recognize my piece of meat.)

The roast was thawed, unnetted, and rubbed with a mix of ginger, garlic,thyme, coriander, salt and pepper. Then it was rolled and wrapped in twine,covered in olive oil and slices of navel orange, and set in a cast iron pan toroast for about 2 hours.

2 comments:

mema
said...

Sadie, have you read. or listend to Cleaving? by Julie powell. she spent a year at our local organic butcher apprenticing cleaving meat. you might enjoy it. The book made me want to eat their responsibly raised and cleaved meats...

I read her other book, Julie and Julia. I was excited about the Cleaving book, until a friend of mine gave it awful reviews, saying it was too heavy on the love-life details (I am particularly sensitive to those, they've made me hate many a book). But maybe I'll give it a go. Thanks!